I teamed up with Ghirardelli to bring you my most popular, loved, ordered, home baked dessert at every holiday occasion!
This decadent torte features a deep, rich, chocolatey bite smothered with an unapologetic creamy, smooth spiced pumpkin caramel sauce that I could drink through a straw. WORTH IT!
As a self taught home-baker, holiday’s are the most FORGIVING time of the year with the smell of chocolate, spice, and everything nice flowing through my senses. Ghirardelli has always been my chocolate product of choice because quality matters when I place my baked items on the dessert table KNOWING there will not be ONE CRUMB LEFT!
A quick dessert that doesn’t disappoint, easy to follow, looks and sounds fancy without spending a ton of time to prepare. Make Homemade Pumpkin Caramel Sauce here or purchase Ghirardelli Caramel Sauce to save some time, heating instructions in recipe!
Ghirardelli makes life a bite better.
Lastly, recipe calls for 12-14 slices. This is a very rich dessert. A small sliver will do you in. As for me and my sweet tooth, I’ll take a big piece. Thanks!
Flourless Chocolate Torte
Ingredients
For Torte:
- 1 cup 60% cocoa bittersweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 large eggs, beaten
- 1/2 cup unsweetened cocoa powder, sifted
For Caramel:
- 1 jar caramel sauce
- 1/2 teaspoon pumpkin pie spice
Directions
- Pre-heat oven to 375 degrees F. Grease, and line with parchement, a 9-inch spring form pan. Place foil under baking pan then press up the sides to seal the bottom edges. This ensure no leaks.
- In a large heat proof bowl, melt chocolate and butter in microwave in 30 second increments until whisked smooth. Whisk in espresso powder.
- Whisk in sugar and salt until combined.
- Add vanilla and eggs, whisk until thoroughly combined.
- Fold in sifted cocoa powder until mixture is homogeneous.
- Pour batter into prepared pan.
- Bake 25 minutes until crust starts to form.*
- Remove from oven, let sit for 10 minutes.
- Loosen the edges gently, then until clip the pan to remove the sides.
- Invert on plate, remove the parchment, and then flip again onto serving platter. Let sit another 10 minutes.
- Cut and enjoy with a glass of wine or cold glass of milk.
- Can be served warm, room temperature, or prepared the day before.
- Stored covered at room temperature.
For Caramel:
- In a microwaves safe bowl, heat Ghirardelli caramel.
- Whisk in spice.
- Drizzle generously over each torte slice.
- Keep stored in refrigerator.
*No longer than 25 minutes, the top will start to crack. No big deal because we cover it with caramel or cocoa/confections powder anyways, but the residual heat with continue to bake the inside as it rests.
For a mocha torte, double the espresso powder.
For a peanut butter torte, substitute a handful of chocolate chips for peanut butter chips.
